by Divine Domesticity on August 25th, 2008
I am taking the weekend off from blogging while some family visits (The good kind of family members that we actually like, har har) so I will see you on Monday with hopefully very delicious recipes for seafood pasta, homemade garlic bread, and also some cookies!
In the meantime, I hope you enjoy a little appy recipe I created during the last holiday season. Using the rosemary as skewers is purely optional. I just thought it would be cute for the presentation. :)
Vanilla Bean, Pineapple & Bacon Wraps with Rosemary Skewers
1/2 Vanilla bean, seeds removed (I used a whole bean, I think it may have been a tad too much)
1 can pineapple rings (Obviously, if you can get fresh, go for it)
1 package thin sliced bacon
Sprigs of Rosemary for skewering (optional)
1. Cut up pineapple into goodly sized chunks and mix with vanilla bean seeds until the seeds are evenly distributed.
2. Cut bacon slices in half, then wrap around a chunk of pineapple. Place with bacon tail ends down on a baking sheet.
3. Broil in oven for about 10 minutes, watching carefully so bacon doesn't burn. After cooling them for a bit, take a very small-width-ed (is that a word? I have no idea) knife and pierce through so Rosemary can easily sit inside. Serve and enjoy!
I will note that they taste significantly better when they aren't *piping hot* The heat brings out the heavy vanilla scent and leaves a strong after taste. If you let them cool down just a tad the after too-strong taste pretty much disappears.